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Variables that influence both red and white wines:

Fixed acidity: influences taste, pH, and overall wine life.
Volatile acidity: refers to steam-distillable acids.
Citric acid: provides a certain freshness to the wine.
Residual sugar: the amount of sugar that could not be fermented.
Chlorides: mineral salts in the wine.
Free sulfur dioxide: a powerful antimicrobial agent.
Total sulfur dioxide: used as a preservative, antioxidant, and antiseptic.
Density: also known as “specific gravity,” an analytical parameter of wine.
pH: a measure of acidity or alkalinity in an aqueous solution.
Sulphates: another preservative, antimicrobial, and antioxidant.
Alcohol: being wine a fermented beverage, it has an alcohol content.
Quality: a rating reflecting the overall quality of the wine.

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Sample size:

Variables that influence wines’ quality:

Fixed acidity: influences taste, pH, and overall wine life.
Volatile acidity: refers to steam-distillable acids.
Citric acid: provides a certain freshness to the wine.
Residual sugar: the amount of sugar that could not be fermented.
Chlorides: mineral salts in the wine.
Free sulfur dioxide: a powerful antimicrobial agent.
Total sulfur dioxide: used as a preservative, antioxidant, and antiseptic.
Density: also known as “specific gravity,” an analytical parameter of wine.
pH: a measure of acidity or alkalinity in an aqueous solution.
Sulphates: another preservative, antimicrobial, and antioxidant.
Alcohol: being wine a fermented beverage, it has an alcohol content.